Panamanian Hot Pepper Sauce: Habanero, Jalapeno, Serrano plus spices

This Panamanian Hot Pepper Sauce is not for the timid. It is spicy and fiery hot. But I have found the pepper sauces in the grocery stores much too bland. Even the ghost pepper sauce seems diluted. I gave in and decided to create my experimental pepper sauce that mimics what I was used to in Panama.

This hot pepper sauce enhances all kinds of our “native” foods including Arroz con Pollo, Arroz con Bacalao, and many others. Be prepared to sweat as you eat though.

Before my dad passed away, he would visit Houston twice a year. He formed the supply chain for all of our “native” foods and sauces. Until I start making more frequent visits to Panama, I guess this experimental cook will re-engineer some of our products from local resources.

Panamanian Hot Pepper Sauce

Recipe:

4 X Habanero Peppers

2 X Large Jalapeno Peppers

5 X Serrano Peppers

1 X Hand full of Cilantro

1/4 Cup Vinegar

1/4 Cup Yellow Mustard

Procedure:

Remove the stems from all the peppers. Place all the peppers in the blending container. Do not remove the seeds. Add vinegar. Blend until it is completely liquified.

Add the cilantro to the container. Pour in the yellow mustard, Blend again.

And there you have it. Panamanian Hot Pepper Sauce.

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